Here in Sicily, it is the season of mulberries. They are juicy and sweet black berries which grows on big trees in the Sicilian countryside.
I believe that the star aniseed goes really well with the mulberry, and I added the spice to give some extra scent and flavor.
The absence of wheat and flour make it suitable for people who cannot take gluten.
It is a very moist cake with a very delicate flavor and texture.
I hope you will enjoy it 🙂
Ingredients
Steps
– put all the ingredients into a large bowl;
– blend everything together till you get a smooth cream;
– pour the cake mixture onto a greased baking tray of 22 cm diameter;
– bake at 170 degrees for about 60 minutes;
– allow the cheesecake to cool down completely before removing form its baking tray;
– refrigerate and serve cold
Varied doses for servings